Italian
Mozzarella-Stuffed Arancini
Golden Sicilian-style risotto balls with a melty mozzarella center, fried until crisp and served with warm marinara.
- Molten mozzarella centers
- Crisp golden crust
- Great use for leftover risotto
Arancini are crispy on the outside, creamy inside and hide a pocket of molten mozzarella that stretches with every bite. We make a simple Parmesan risotto and chill it thoroughly, because cold, firm rice is the secret to balls that hold their shape in the fryer. A classic flour, egg and breadcrumb coating fries up evenly golden. They are a weekend project that always earns applause.
Instructions
Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 4 minutes, until soft. Add the rice and stir for 2 minutes to toast it.
Add the hot broth 1 cup at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. Cook for 18 to 20 minutes total, until the rice is tender and creamy.
Remove from the heat, stir in the Parmesan and season with salt and pepper.
Spread the risotto on a sheet pan in an even layer, let it cool for 20 minutes, then refrigerate for at least 2 hours, or overnight, until cold and firm.
Beat 2 of the eggs and mix them thoroughly into the cold rice.
With damp hands, scoop 1/4 cup of rice into a ball, press a mozzarella cube into the center and mold the rice around it to enclose it completely. Repeat to make about 16 balls.
Set up a breading station with the flour in one dish, the remaining 2 eggs beaten with 1 tablespoon water in another and the breadcrumbs in a third. Roll each ball in flour, then egg, then breadcrumbs, and refrigerate the coated balls for 15 minutes.
Heat the oil in a heavy Dutch oven to 350 degrees F; it should be at least 3 inches deep.
Fry the arancini 4 or 5 at a time for 4 to 5 minutes, turning occasionally, until deep golden brown, keeping the oil between 340 and 350 degrees F.
Transfer to a wire rack set over a sheet pan, sprinkle with salt and keep warm in a 200 degree F oven while you fry the rest.
Serve hot with warm marinara for dipping.
Test kitchen tips
- Leftover risotto is perfect here; you will need about 4 cups of well-chilled rice.
- Freeze breaded, unfried arancini on a sheet pan, then bag them for up to 2 months; fry from frozen at 325 degrees F for 8 to 9 minutes.
- To bake instead of fry, spray the breaded balls with oil and bake at 425 degrees F for 20 to 25 minutes, turning once.
Nutrition per serving
- Calories
- 330
- Protein
- 12g
- Carbs
- 40g
- Fat
- 13g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 610mg
Nutrition values are estimates calculated per serving. See our disclaimer.
